Sweet Potato Gnocchi

Dough

• 2 oz Parmesan cheese, cut into pieces
• 30 oz water
• 12 oz sweet potatoes, peeled, cubed (1 in.)
• 11 oz all-purpose flour
• 4 oz ricotta cheese
• 1 large egg
• ½ tsp salt
• ¼ tsp garlic powder
• ½ tsp ground nutmeg

Boiling Gnocchi

• 60 oz water
• 1 tsp salt

Pan Frying Gnocchi

• 2 oz unsalted butter, divided
• 2 oz extra virgin olive oil, to fry, divided
• 10 fresh sage leaves, divided
• Parmesan cheese, shaved, to serve